Karadayan Nonbu Savory Adai or Kozhukattai (Steamed Savory Cake)

Here is Karadayan Nonbu Savory Adai or Kozhukattai (Steamed Savory Cake) prepared during Karadayan Nonbu or Savithri Viradam. This is prepared in combination with Karadayan Nonbu Sweet Adai or Kozhukattai and served with butter.
I used red variety of cowpeas and rice flour to prepare this dish. Rice flour is prepared by powdering washed, soaked [...]

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Karadayan Nonbu Sweet Adai or Kozhukkattai (Steamed Sweet Cake)

During Karadayan Nonbu or Savithri Viradam festival, some special snacks like steamed sweet and savory cakes are prepared and are served with butter. The festival comes in Tamil months of Maasi/Panguni (February/March).
Here is Karadayan Nonbu Sweet Adai or Kozhukkattai prepared with rice, cowpeas, jaggery and coconut. I used red variety of cowpeas for this. [...]

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Sabudana (Sago-Javvarisi) Upma

Sabudana (Sago) based dishes are very popular in Maharashtra for breakfast and during fasting times. It is used to prepare Kichidi (some what similar to south Indian upma) and Vada. In Tamil Nadu, it is mostly used to prepare Payasam and Vadam.
Sago is known as Javvarisi in Tamil and Sabudana in Hindi.
Cooking time: 15 [...]

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Mulai Keerai (Amaranth) Puli Kuzhambu

Amaranth (Mulai Keerai in Tamil) is a leafy vegetable and is used more in south Indian cooking. This contains more vitamins, minerals and good dietary fiber. Mulai keerai is used to prepare tasty puli kuzhambu (tangi tamarind curry), stir fry, kootu, masiyal.
We love this mulai keerai puli kuzhambu very much and this is one [...]

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Mullangi (Radish) Chutney

Radish is a root vegetable. It is available in different lengths and shape in white, red colours. It is rich in fiber and low in calorie. Radish is also a rich source of vitamin B6, riboflavin, copper and calcium.
I use radish  mostly in sambar, poriyal and also in salad. Here is Radish Chutney. Some [...]

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Fresh Pigeon Peas (Thuvarai) Stir Fry

Pigeon Peas (Red Gram) is a popular legume in Indian Kitchen. In south India, famous Sambar is prepared with its split form. Winter is a wonderful season and you get most of the legumes in fresh form. Like Green Peas, this fresh Red Gram is also cooked after removing from pods.
It is rich in [...]

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Pineapple (Annasi Pazham) Fresh Juice

Pineapple is a good source of vitamin C, B and manganese. This tropical fruit has nice flavor and because of this it is used more in squashes, jellies, custard and candies. Pineapple has rough, hard skin and thorn like things on the surface.
All like pineapple juice. Some people get mild throat irritation with pineapple. [...]

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International Women’s Day 2010

The whole world celebrates International Women’s Day (IWD) on March 8. This is to highlight the economic, political and social achievements of women. The first International Women’s Day was observed in 1911 (Next year 2011, will be observed as a completion of 100 years). United Nations (U.N) designated the year 1975 as ‘International Women’s Year’.
This [...]

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Robot Chef and Snackbot for Future Cooking and Serving

Cooking and Serving Food is going to be fully automated in future.
Robot Chef is available for cooking. A robot chef, Motoman SDA10 of Yaskawa Electric Corporation successfully demonstrated cooking of Okonomiyaki, a Japanese savoury pancake in 2008. The manufacturer planned for selling 3,000 units of this industrial robot from 2010 onwards.
Also, there is a mobile [...]

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Palak Paratha (Indian Bread with Spinach)

Palak is a type of spinach that is available more in winter season. It is tasty, easy to clean and also cooks faster. I use palak very often in my menu and cook as many dishes as possible with it.
Here I have prepared Palak Paratha, a well known north Indian dish. Palak Paratha is one [...]

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